Egg and Veggie Muffins!

My first freezer meal attempt was a simple one, veggie and egg muffins! I like this idea because I love eggs and I love the idea of being able to add whatever veggies in that I happen to have on hand.

Today, I made it with the following:
 - 8 eggs
 - fresh spinach leaves
 - red bell pepper
 - red onion
 - topped with shredded mozzarella cheese

I sauteed the onion and bell pepper in olive oil and then added the spinach until it was wilted a bit. Then I turned the heat off and let it cool so it was warm but not at all hot.

I scrambled the eggs and added salt and pepper, and once the veggies were cool I mixed the whole mixture together and poured it into my silicon egg muffin tin. Then I put a little mozzarella cheese on top.

Warning, since the silicon muffin tin is so flimsy, make sure you put it on another pan first. Its really annoying and hard to move it after there is already egg mixture in it without a stabilizing pan. However, I love how easily the muffins pop right out of the pan and don't stick, so this small extra step is worth it to me.

I baked it on 375 for about 15-18 minutes. Eggs in the fridge stay good for about 4 days like this, so I froze 2 as a test to see how good these will be heated from frozen. If they are good, I'm going to do a bulk session because I love these little egg guys.